Dutch schnitzel
Chopped schnitzel with cheese, tastes good hot and cold. Dutch schnitzel in the Czech sense is a homestyle classic. The name points to Dutch style cheese like gouda or edam yet the dish itself is a Czech creation that grew popular in family kitchens and canteens. It wins hearts with tender minced pork, a gentle herby note and a crisp breadcrumb coat. It tastes wonderful hot from the pan and keeps its charm when served cold.
Ingredients:
- 500 grams minced pork meat (20% fat)
- 100 grams gouda (grated)
- 100 milliliters milk
- 2 tablespoons parsley leaves (chopped)
- 1 pinch salt
- 1 pinch black pepper (ground)
- 50 grams all-purpose flour
- 3 pieces chicken egg
- 50 grams breadcrumbs
Nutrition values (per 100 g):
| Energy | 239 kcal 999 kJ | |
|---|---|---|
| Protein | 15,6 g | |
| Carbohydrates | 8,3 g | |
| - of which sugars | 1,3 g | |
| Fat | 15,8 g | |
| - saturated fat | 6,5 g | |
| - trans fat | 0,3 g | |
| - monounsaturated fat | 6,2 g | |
| - polyunsaturated fat | 1,5 g | |
| - cholesterol | 107,7 mg | |
| Fiber | 0,4 g | |
| Salt | 0,4 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 2 288 kcal 9 573 kJ | |
|---|---|---|
| Protein | 150,0 g | |
| Carbohydrates | 79,8 g | |
| - of which sugars | 12,4 g | |
| Fat | 151,5 g | |
| - saturated fat | 62,3 g | |
| - trans fat | 2,6 g | |
| - monounsaturated fat | 59,3 g | |
| - polyunsaturated fat | 14,6 g | |
| - cholesterol | 1 032 mg | |
| Fiber | 3,7 g | |
| Salt | 4,30 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Put the minced pork in a bowl and pour milk.
- Add grated gouda (fat eidam can also be used), chopped flat-leaf parsley (or chives) and, if desired, salt and pepper a little.
- We work everything well and shape the patties with our hands, which we wrap in flour, eggs and breadcrumbs.
- Fry in a higher layer of hot oil to golden on both sides.
- Served immediately, a good side dish is mashed potatoes, or mashed potatoes.
About meat and cheese:
Minced pork gives a juicy base and holds shape well. For a deeper profile mix in a little ground beef. Choose cheese to match your mood. Gouda melts smoothly and brings a mellow finish. Edam keeps the patty tidy and clean in taste. Emmental adds a touch of nuttiness. Grate the cheese finely so it melts evenly and binds the mixture.
Technique tips:
Moisten the mince with milk just enough to soften it. Work in the cheese and herbs with a light hand. Shape lower patties for an even cook through the center. Let the breaded patties rest for a minute so the coating adheres well. Fry in a calm medium heat. The oil should gently sizzle and the crumbs should turn golden without burning. After frying let the schnitzels rest on a rack or paper for a minute to keep them crisp.
Flavor tuning:
Season with salt and pepper and fold in parsley or chives. A pinch of nutmeg or a small spoon of mustard gives a cozy background. For a louder crust mix a little grated hard cheese into the breadcrumbs or crush a few cornflakes into the coating. For a lighter plate serve with pickles and a spoon of yogurt based dip which brightens each bite.
Variations and ideas:
Edam and gouda are everyday choices. For celebrations use a blend of edam and emmental. Herb lovers can add thyme or marjoram and in colder months a little grated onion that mellows as the meat rests. Oven baked patties are a handy option. Set them on a greased tray, spray with oil and bake until golden and cooked through. The kitchen stays neat and the crust still sings.
Sides and serving:
Mashed potatoes are a classic partner and creamy smashed potatoes work just as well. Boiled potatoes with butter and parsley make a lighter plate. In summer serve with a crisp salad. On the go tuck a cold schnitzel into a soft roll with lettuce and sliced pickles. A squeeze of lemon on the crust is a tiny touch that wakes up the flavor.
Storage and reheating:
Keep leftovers in the fridge and enjoy within two days. Reheat on a baking sheet in the oven so the crust regains its crunch. A brief warm up in a dry pan also works. You can freeze the raw patties. Shape them, freeze on a tray and then store in a bag. Thaw in the fridge and bread right before frying.
Troubleshooting:
- Patties break in the pan? The mix may be too wet or low on cheese. Add a spoon of breadcrumbs into the mixture and mix briefly.
- Coating slides off? Let breaded patties rest before frying and keep the heat at medium.
- Too greasy? Drain on a rack and give the schnitzels a minute of air time.
- Flavor feels shy? Add a pinch of pepper into the breadcrumbs so the taste sits on the surface.
